Ingredients

• 2 tablespoons olive oil
• 500g chicken thigh fillets, trimmed, chopped
• 1 medium brown onion, chopped
• 1 garlic clove, crushed
• 2 medium carrots, peeled, diced
• 3 celery stalks, trimmed, diced
• 125g can corn kernels, drained
• 1/2 x 35g packet salt-reduced French onion soup mix
• 1/2 cup Massel chicken style liquid stock
• 1 tablespoon wholegrain mustard
• 1/3 cup Bulla Cooking Cream
• 2 tablespoons chopped fresh flat-leaf parsley leaves

Potato topping

• 750g golden delight potatoes, peeled, chopped
• 1/4 cup milk

Method

• Step 1 Make topping Cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to pan. Season with salt and pepper. Add milk. Mash until smooth.
• Step 2 Meanwhile, preheat oven to 200°C/180°C fan-forced. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, until browned. Transfer to a bowl.
• Step 3 Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add carrot and celery. Cook, stirring, for 5 minutes or until carrot has softened. Stir in corn. Add soup mix, stock, mustard and cream. Stir to combine.
• Step 4 Return chicken to pan. Simmer for 5 minutes or until chicken is cooked through. Stir in parsley. Transfer mixture to a 6 cup-capacity round pie dish. Spread potato topping over mixture.
• Step 5 Bake for 15 to 20 minutes or until top is golden. Serve.